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Maple Granola Shortbread and Homemade Banana Pudding

Maple granola shortbread and banana pudding
Directions – Cookies
  1. Using a hand or stand mixer. Beat butter and sugar until creamed together
  2. Add egg, maple syrup and vanilla. Mix until well combined
  3. In a separate bowl, combine *granola flour, all-purpose flour, baking powder and pinch of salt
  4. Add half of the dry ingredients to the wet ingredients and mix well on medium speed. Add remaining dry ingredients, mixing until dough just starts to form
  5. Add Forest Maple granola and mix until just incorporated
  6. With floured hands, remove dough from bowl and shape into fat log. Wrap tightly and completely in plastic and, using your hands, roll against the counter to form a long log, about 2 inches in diameter. If dough is too soft to shape, place in refrigerator for about 30 minutes
  7. Once long log is formed, place wrapped dough in refrigerator for at least 2 hours
  8. When ready to bake cookies, heat oven to 400°F
  9. Slice cookie ‘log’ into ¼-inch slices. Place on prepared cookie sheet and bake 6-8 minutes or until edges are brown and center is set. Place on cooling rack to cool

*To make granola flour, grind desired amount of granola in a coffee grinder/food processor until it is the texture of almond or corn meal.

Directions – Banana Pudding
  1. Mix sugar, cornstarch and pinch of salt in a large saucepan. Gradually add in milk, stirring constantly until well combined
  2. Place milk mixture on burner and cook over medium heat until dissolved and liquid is smooth
  3. Add over-ripened bananas and continue to cook for 3-4 minutes, stirring constantly, until mixture starts to boil and thicken
  4. Meanwhile, lightly beat egg yolks in a spouted bowl or large measuring cup
  5. Once mixture has thickened, remove banana pieces with slotted spoon and discard
  6. Slowly add 2 cups of the hot banana-milk mixture to egg yolks, stirring constantly to make sure the eggs don’t cook
  7. Once eggs and milk are combined, return mixture to saucepan and stir constantly for 1-2 minutes
  8. Remove from heat and stir in butter and vanilla. Let sit to cool slightly
Directions – Meringue
  1. In a large bowl add 4 room-temperature egg whites, cream of tartar and vanilla
  2. Using an electric mixer beat on medium speed until soft peaks form
  3. While beating, add ultra-fine sugar 1 tablespoon at a time until stiff peaks form
Directions – Assembly
  1. Line the bottom (and sides, if you prefer) of a round, 2-quart casserole dish with shortbread cookies
  2. Over cookies, place thinly-sliced banana pieces
  3. Pour hot pudding mixture over bananas and spread evenly with spatula
  4. Top pudding with meringue, covering pudding layer completely
  5. Bake at 375°F for 8-10 minutes or until meringue is golden brown
  6. Serve warm or cold
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